Improvement in cooking-stoves



w. T|N SLEY.. Cooki ng StOV.

No. 43,243. Patented June 21,1864."

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N. PETEFIS. Photo-Lithographer Washing! D C.

' FNITED STATES PATENT Fries.

WILLIAM TINSLEY, OF NEW YORK, N. Y.

-lMPROVEMENT IN COOKlNG-STOVES.

Specification forming partof Letters Patent No. 43,243, dated July 21, 1864.

To all whom "it may concern Be it known that I, WILLIAM TINSLEY, of the city, county, and State of New York,have inventeda new and Improved Cooking-Stove 5 and I do hereby declare that the following is a full, true, and exact description of the con struction and operation of the same, reference being had to the annexed drawings, making part of this specification, in which- I Figure l is a general ground plan. Fig. 2 is ground plan of the middle plate, b. Fig. 3 is a perspective of the air-passage X with its register and valve. Fig. 4 is a general perspective of the whole.

Plate a.-My stove has three visible horizontal plates, a, b, and c. The bottom plate, a, has a pair of ash-pits, over which, upon aplinthbox c ntaining the grate and sifting apparatus, is built a pair of cylindrical fire-pots, 0 0, Fig. 1. Behind them is the oven.

Plale c.The top plate, 0, is of the ordinary form, made for four boilers.

Plate b.-The middle plate, I), is parallel to 0, about three inches distant, and forms the top of the oven. It has two circular openings in front to receive the tops of the fire-pots; also another perforation or opening, X, Fig. 2, (about an inch back of the fire-pots) in the form of an irregular triangle. Two of its sides, s s, are arcs of circles concentric with the fire-pots. The other side, i, is a right line drawn from above the crown of each are. There are also two slits, e c, at the back end in the range of the side lines. The fines are the common long draft.

Gurvcs.-Behind the lire-pots are built two curved plates, 3 s, Fig. 1, from plates at to b. Said plates are parallel to and partially inclose the fire-pots, each arc containing about one hundred and sixty-five degrees. Those curved plates bear upon a flange, the bottom of the oven, and make its front.

Passage X.-The triangle X, Figs. 1 and 2, is a hot air passage opening above into the chamber between plates 1) and c, and below into the under fines. The passage is closed above by a sliding cover lying on plate b and turning on a center near the oven sides or jambs. It is closed below by a valve, 19, beneath the oven, Fig. 3, and operated by its journal passing through the jamb. I

Vcnt'ilafor.--Within the passage X is aperforation, V, Fig. 1, through plate a, which is opened or closed by a valve, which valve is operated by its journal passing through the jamb.

Register.-Plate r of the triangle is pierced in slits,which are covered by a similar sliding register, Fig. 3.

Dampcrs.-There are two sliding dampers, W W, Fig. 1, lying upon plate I), having sl'ts ff, which correspond to slits e 6 when half drawn out. Their use is to cover the side flues. The halfdraw is felt by a notch in the rod.

Operation: I here describe the peculiar operation and functions of the air-passage X and its assisting apparatus. When the passage is closed, the fire and heated air pass over the oven, (subject to the ordinary damper,) as is common. When the passage is opened and the slides W W drawn out, the tire and hot air pass down the triangle in front and under the middle of the oven, out by the chimney. Thus we command three-fourths of the oven-front with one fire, which is sufficient for bread or light baking, which cannot be well done without the passage X. When both fire-pots are used for washing or ironing, tl e heat upon the oven is too great for baking bread, pies, cakes, 850., when the full power'is thrown in, but by closing the register and opening the valve V the oven may be moderated to a proper temperature, and again elevated for baking meat, by the directly-opposite arrangement. When it is desired to cool, ventilate, or purify the oven, the valve V and register are opened, and slides \V V are drawn half-way out. The cold air then enters from below and passes through the oven, carrying away by the smokepipe all on pleasant steam, burning or scorching smells. and vapors.

By using the air-passage X we can heat the oven from the bottom, and avoid the fault of nearly all stoves-that is, of scorching the upper side of all viands while baking. There. is no dangerof meat being scorched below while protected by its own gravy, or of bread or pastry while protected by a raised pan. Thus we have an under draft, an upper draft, the common return draft, and a ventilating apparatus. The draft is also divided and the heat generated within the passage X-pa-sses under the oven.

The ventilator acts as a blower by admitting a current of cold air through the upper triangle,) the upper cover, the under valve, 10, the ventilator, and the back slides,W W, constructed and operated as set forth, the Whole being considered a combination.

WILLIAM TINSLEY.

Witnesses:

J. S. GLOUGH, JAs. H. 'lrNsLEY, 

